క్విక్ ఎగ్ కర్రీ

Peel the onions and cut into large cubes. Wash the chilli peppers and cut into rings. Pluck the coriander leaves from the stems and roughly chop. Heat the oil in a saucepan and sauté the onion cubes and the chili rings. Add the tikka paste and toast briefly, deglaze with the tomatoes and simmer for about 5 minutes.

Cook the eggs in boiling water for about 5 minutes, then rinse, peel them and add to the sauce, season with salt and pepper. Arrange quick egg curry on plates and serve sprinkled with coriander. Rice tastes very good with it.